Gluten-Free Vegan Gingerbread Pancakes Recipe
with huckleberry syrupOne of my daughters is vegetarian, a choice that I've gotten pretty good at accommodating over the years, if I do say so myself. When we got together over Christmas, she threw me for a loop with the announcement that she was more and more eating vegan. Vegan stumps me - no butter, no eggs, no cheese, no fun, no ideas!
Don't get me wrong. She looks trim, healthy, fantastic, and I'm glad that she's making thoughtful choices about her food and her health. I just can't think of anything to fix that the rest of the family would want to eat.
Lisa to the rescue with a new cookbook she's picked up - babycakes: covers the classics, the second cookbook by Erin McKenna. As the cover says, this book provides gluten-free, vegan recipes from donuts to snickerdoodles. We tried the Gingerbread Pancakes, and I have to say they were delicious and would qualify as fun.
Ingredients
- 2 cups garbanzo and fava bean flour (I wasn't paying attention as Lisa read ingredients and used AP flour)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoons salt
- 1/2 teaspoon xanathan gum (didn't have - substituted a small handful of flax seeds soaked in equal volume of water)
- 1/4 teaspoon ground cardamon (didn't have, so we omitted)
- 1/ teaspoon ground cloves
- 1/2 teaspoon ground ginger (this wasn't in the recipe, but how can you have gingerbread without ginger?)
- 2/3 cup unsweetened applesauce
- 1/2 cup coconut or canola oil
- 1/3 cup agave nectar
- 1/2 cup molasses
- 2/3 cup rice milk (we used almond and added extra milk to get a good texture maybe because of the flour substitution)
- 2 tsp vanilla extract
Directions
Preheat pancake griddle
Combine flour, baking powder, baking soda, cinnamon, salt, xanathan gum, cardomon, clove, and ginger
In another bowl, combine remaining ingredients
Stir flour mixture into wet ingredients until just combined
Spray or lightly brush griddle with oil
Ladle or pour batter onto hot griddle; cook until bubbles form in pancake and pop
Carefully, flip pancakes, browning other side
Serve with desired toppings. Lisa used soy butter, Ed and I, real butter and huckleberry syrup
Made: 25 6-inch pancakes